publication . Other literature type . 2009

Sensory and aromatic characteristics of tongue sole by-products hydrolysates (Cynoglossus senegalensis)

Sylla, K. S. B.; Berge, Jean-pascal; Prost, Carole; Musabyemariya, B.; Seydi, Mg;
Open Access English
  • Published: 01 Mar 2009
  • Publisher: Association Africaine de Microbiologie et Hygiène Alimentaire
  • Country: France
Tongue sole by-products coming from fish-filleting plant were hydrolyzed by Protamex® protease. To identify the future application of hydrolysates, a sensory analysis was carried out.The sensory profile was performed with a jury of 14 specialized judges.11 profiles were found by this panel of tasting. In addition, the aromatic characterization revealed that 57 molecules are responsible for these odours described in sensory analysis.The description of these aromatic compounds opens potential way of valorization of these hydrolysates in human and animal consumption.
free text keywords: hydrolyse enzymatique, co-produits, arôme, Enzymatic hydrolysis, by-products, aroma
European Marine Science
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